Beer Brats with Blueberry 'Chups & Roasted Pepper 'Slaw
- 10 bratwursts
- 2 12 oz cans of beer (lager)
- 1 large yellow onion
- 1 bay leaf
- Place brats, beer, and bay leaf in large pot. Add water until the brats are just covered by the liquid.
- Bring to a boil, then cover and simmer for 35 to 40 minutes.
- Transfer the brats from the liquid to a roasting pan or casserole dish
- Bake in a preheated oven at 400 degrees for 30 minutes, turning once, until the brats are crispy and browned on the outside, and tender in the middle.
- While the brats are in the oven, drain the onions from the liquid and transfer to a saute pan. Add 1 tablespoon butter and salt and pepper to taste
- Saute the onions on medium low for 20 minutes, stirring frequently, until the onions are lightly browned.
- To assemble, place the brat in a steamed split-top bun. Add sauteed onions and coleslaw (recipe below), and top with your favorite 'Chups fruit ketchup flavor.
Roasted Pepper Coleslaw
- Half a head of cabbage
- 1 yellow pepper
- 1 medium sized carrot
- 1/2 cup cider vinegar
- 1/2 cup mayo
- 2 tablespoons sugar
- 1 teaspoon celery see
- Quarter and stem the yellow pepper and remove the seeds
- Brush with olive oil, salt, and pepper, and place in a 400 degree oven for 30 minutes. Remove and wrap in tin foil for 10 minutes
- Remove the skins from the peppers and julienne
- Remove the core from the cabbage and thinly slice against the grain
- Use a cheese grater to shred the carrot, squeezing out any residual liquid once it is shredded
- Combine all ingredients in a large bowl. Cover and refrigerate for 30 minutes.
(Adapted from Bobby Flay's Beer Brats.)